Chicken and Wild Rice Soup

Warm up with a bowl of chicken and rice soup. Comforting and classic, boullion infuses the homemade broth with a robust, savoury chicken flavour that will keep the whole family coming back for more.

15m
Prep time
45m
Cook time
210
Calories
11
Ingredients
6
Servings

What you'll need

Organic Rosemary Crushed

Black Pepper Coarse Grind

Ingredients

3/4 cup (175 ml) uncooked wild rice
6 cups (1.5 l) water, divided
2 tbsp (30 ml) butter
2 ribs celery, thinly sliced on the diagonal
1 medium carrot, halved lengthwise and thinly sliced
1 small onion, chopped
1/4 cup (60 ml) flour
2 McCormick Gourmet Chicken Style Bouillon Cubes, crumbled
1/2 tsp (2 ml) Organic Rosemary Crushed
1/2 tsp (2 ml) Black Pepper Coarse Grind
1 1/2 cups (375 ml) shredded cooked chicken

Nutrition information (per Serving)

210Calories
35mgCholesterol
520mgSodium
13gProtein
2gFiber
25gCarbohydrates

Preparation

Place rice and 2 cups (500 mL) of the water in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 25 to 30 minutes or until rice is almost tender.
Melt butter in large saucepan on medium heat. Add celery, carrot and onion; sauté 5 minutes or until vegetables soften. Add flour, crumbled bouillon cubes, rosemary and pepper; sauté 1 minute.
Gradually stir in remaining 4 cups (1 L) water. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken and cooked wild rice; simmer 5 minutes longer or until chicken is heated through.

Reviews

Chicken and Wild Rice Soup